What You Need to Know
A mixture of truffle oil, cream, and Parmesan cheese is heated and whisked together to create a stable emulsion, with a temperature range of 150°F to 160°F (65°C to 71°C). The process involves the formation of a complex network of lipids and water.
Umbrian truffle cream is a key component of traditional Umbrian cuisine, used as a condiment for pasta and meat dishes.
Steps
- 1.
Strangozzi al Tartufo (Umbria, Italy): Primary sauce for handmade pasta
- 2.
Truffle Risotto (Piedmont, Italy): Finishing enrichment
- 3.
Polenta Concia (Northern Italy): Cream base for truffle-infused polenta
The Science
Primary Reaction
emulsification